The chestnut soup can be refrigerated overnight.
Cut each cake crosswise into three 5–by–12–inch rectangles.Place 1 cake layer on a platter.
Beat the filling until thick and fluffy, about 2 minutes; spread 1/2 cup evenly over the layer.Repeat to make a total of 5 layers, reserving the last cake rectangle and 1/4 cup of filling.Thinly frost the side of the cake with the remaining 1/4 cup of filling.
Refrigerate until very firm.. Spray a large sheet of wax paper with vegetable oil spray.Center the remaining cake layer on the sheet.
In a medium saucepan, cook the sugar and water over moderately high heat, stirring, until an amber caramel forms, 5 minutes.
Carefully pour the caramel over the cake layer and spread it thinly with a small offset spatula.Simply cut off the air supply and save the unburned remnants for another day.
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(Editor: All-in-One TVs)